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Friday, January 29, 2010
Pan Seared Pork Loin Chops with Sherry Cream Sauce with Corn Peperonato
Pan Seared Pork Loin Chops with Sherry Cream Sauce
8 Center Cut Pork Loin Chops without bone
Salt and Pepper
3 Tblspn. Capers (Non-Pareil)
1 Small Shallot finely minced
6 Tblspn. Extra Virgin Olive Oil
1/4 Cup Sherry
1/4 Cup Heavy Cream
Rinse pork chops and pat dry with toweling paper. Liberally Salt and Pepper both sides of chops. Let chops stand for 15 minutes. Heat oil in large skillet over medium high flame. Add Pork Chops to hot oil and sear on each side until golden brown carmelization occurs on each side. (Usually 3 - 5 minutes per side). Remove Pork Chops from pan and set aside. To hot oil add the shallots until they begin to sweat. Add Sherry and scrape the bottom of the pan to deglaze the pan and bring the drippings into the Sherry, stirring to incorporate. Reduce Sherry by one-half. Reduce the heat to medium and add the Heavy Cream and Capers and stir to incorporate sauce. Cook for approximately 5 minutes over medium low flame until sauce starts to thicken. Add salt and pepper to taste (usually 1/2 Teaspoon of each). Return the Pork Chops to the pan turning to coat each side with sauce. Reduce heat to low and allow to finish cooking for 10 minutes.
Note: Mushrooms are a delicious addition to this dish. If you wish to add mushrooms. Slice them thinly. Use either white or baby bella mushrooms. Add them to the dish at the same time that you add the shallots.
3 cups of Fresh or Frozen Corn
1 Cup of Roasted Red Peppers thinly sliced
1 Small Garlic Clove Crushed
1/4 Tspn. Red Pepper Flakes (optional)
Salt and Pepper to Taste
1 Tblspn. Unsalted Butter
1 Tblspn. Extra Virgin Olive Oil
Heat unsalted butter and extra virgin olive oil over medium flame with the crushed garlic and red pepper flakes to infuse the oil and butter mixture with the garlic flavor and to add heat. Add corn and cook until corn is just tender. Add the roasted red peppers, salt and pepper to taste and allow to cook for another 5 minutes stirring frequently.
Note: 2 tablespoons of minced yellow sweet oinions or chopped scallions may be added to this dish. If you choose to add the onions to the dish add them with the garlic while the oil and butter mixture is heating.
I serve the pork over steamed and lightly seasoned white rice and drizzle the chops and rice with remaining sauce.